Here’s another “From The House” recipe for you to try. I can’t take credit for it as that goes to the ladies from the Junior League of Atlanta. This made from scratch Herb Butter is tasty and easy enough to modify with different herbs to your own liking. It has been awhile since I made it, but used it this week to top a few grilled lamb chops.
This is so versatile and stores well in the refrigerator. I keep it wrapped in wax paper and store in a sealable container. Use it on top of grilled chicken, grilled fish, and egg dishes. Add it to hot pasta…hey, and why not use it on bread?
Please give this a try and let me know what you think!
Makes 1 Cup
Recipe from True Grits by The Junior League ofAtlanta
1 tablespoon minced fresh rosemary
1 shallot, minced
1 clove of garlic, minced
1/4 cup water
1 cup unsalted butter, softened
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/2 teaspoon white pepper
Combine the rosemary, shallot, and garlic with the water in a small saucepan. Boil for 1 minute, strain and cool. You may discard the water.
Combine the strained rosemary, shallot, and garlic with the butter, parsley, salt, and white pepper in a food processor, process until smooth. This can also be combined by hand – that’s what I did! It saved me the step of cleaning the food processor.
Shape into a roll on waxed paper, wrap, and chill until firm. When ready to use, cut into slices.
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Mizsing part of recipe for herb butter. What do you do with liquid from rosemary ,garluc,shallot? Or do you add the herds? Thx
Oh – dump the liquid! You don't need it! Thanks for pointing that out – I will update the recipe!